Name: Strawberry Ice Cream in a Reduced Sugar Bowl
Prep time: 1440 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 cups strawberries, cut into cubes, for the strawberry compote; 1/4 cups Splenda® muscovado, for the strawberry compote; 1 lemon, juice and zest, for the compote; 1 cup strawberry compote, cold; 1 cup whipping cream, cold; 1 cup clotted cream, cold; bittersweet chocolate, cut into small cubes, for decoration; raspberries, frozen, for decoration; strawberries, cut in half and quarters, for decoration

Preparation

24h

Low

In a saucepan over medium heat, cook the strawberries with Splenda® Mascabado and lemon juice, stirring constantly, until you achieve a jam-like consistency. Add the zest and mix, remove from heat and cool. Whip the cream with the heavy cream until it doubles in volume, add the strawberry compote and continue whipping until incorporated.